YOUR SOLIN GENERATED RECIPE
Creamy Paprika Chicken and Mushroom Pasta
Savor this hearty dish featuring tender chicken breast, sautéed mushrooms, and whole wheat pasta generously coated in a silky, paprika-infused creamy sauce. Every bite delivers a balance of smoky spice, creamy texture, and fresh aromatics, perfect for a nourishing dinner that fuels your active lifestyle.
INGREDIENTS
120g Chicken Breast
100g Mushrooms
56g Whole Wheat Pasta (dry)
50g Nonfat Greek Yogurt
1 tsp Olive Oil
1 tsp Paprika
2 cloves Garlic
1 medium Red Onion
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, pat the chicken breast dry and season lightly with salt, pepper, and half of the paprika.
Heat olive oil in a skillet over medium heat. Sauté the diced red onion and minced garlic until softened and fragrant.
Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked through. Remove the chicken from the skillet and slice into strips.
In the same skillet, add the sliced mushrooms and the remaining paprika. Sauté until the mushrooms are tender and have released their moisture.
Lower the heat and stir in the Greek yogurt to create a creamy sauce, mixing well with the mushrooms. If needed, add a splash of pasta water to achieve desired consistency.
Return the chicken strips to the skillet, then add the cooked pasta, tossing everything together to combine and heat through.
Plate the dish and adjust seasonings with salt and pepper as desired before serving.